Ultimate Salmon Salad (Printable Version)

Flaky salmon with mixed greens, cherry tomatoes, avocado, and tangy lemon-dill dressing.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 4.2 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Salad Base

04 - 4.2 oz mixed salad greens (e.g., arugula, spinach, romaine)
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, sliced
07 - 1/2 small red onion, thinly sliced
08 - 1 avocado, diced
09 - 1/4 cup fresh dill, chopped

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tsp honey
14 - 1 clove garlic, finely minced
15 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Brush salmon fillets with 1 tbsp olive oil and season with salt and pepper. Place on a lined baking tray.
02 - Bake for 12–15 minutes, or until salmon flakes easily with a fork. Remove from oven and let cool slightly.
03 - Arrange greens, cherry tomatoes, cucumber, red onion, avocado, and dill in a large salad bowl.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until well combined.
05 - Break the baked salmon into large chunks and add to the salad. Drizzle dressing over the salad and gently toss to combine. Serve immediately.

# Expert Tips:

01 -
  • The contrast between warm, seasoned salmon and cool, crisp vegetables creates this incredible texture that keeps every bite interesting
  • You get all the satisfaction of a restaurant-style salad without spending more than thirty-five minutes in the kitchen
  • The dressing strikes this perfect balance between tangy and slightly sweet, making even salad skeptics go back for seconds
02 -
  • Let the salmon rest for at least five minutes after baking so the juices redistribute and the fish stays tender when you break it up
  • The dressing should be made just before serving because the garlic gets stronger as it sits and the lemon can lose its bright punch
  • Toast some nuts or seeds on the side if you want extra crunch, but add them right before serving so they stay crisp
03 -
  • Pat the salmon fillets completely dry with paper towels before brushing with oil because moisture prevents that lovely golden exterior
  • Room temperature salmon will cook more evenly than cold straight-from-the-fridge fillets, so let it sit out for about twenty minutes before baking

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